Oeufs sur le plat
From The book of plain cooking, 1904
Serve on the dish they were cooked in.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 29. The excerpt below is the record exactly as published.
Oeufs sur le plat A welcome addition to the breakfast-table is made by serving eggs on the dish on which they have been cooked. It is also very simple. 96 PLAIN COOKING You require a fire-proof dish, which place in the oven, having previously well buttered it. Then break your eggs into a cup, and place in the dish, covering them with a dusting of pepper and salt, and a piece of butter
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